Risotto with parsley, orange and toasted almonds

Name: Risotto with parsley, orange and toasted almonds
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Rice Great risotto 1.6 cups; Extra virgin olive oil to taste; Butter 3 ½ tbsp; White wine 2 cups; Parmigiano Reggiano PDO cheese 1.75 oz; Almonds ½ cup; Water hot or vegetable broth 3 ½ cups; Oranges 2; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Brown sugar 1 tsp; Parsley leaves 2 cups; Extra virgin olive oil to taste; Salt to taste; Water ¼ cup

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4 persone

PRESENTATION

The risotto with parsley, orange, and toasted almonds is a first course with winter flavors, ideal for those who love to explore new taste horizons. The risotto, creamy thanks to the parsley sauce, is enriched with the caramelized sweetness of the oranges and the crunchiness of the toasted almonds, creating a perfect balance of aromas and textures. This risotto satisfies the palate and captivates the eye, making it ideal to serve during special occasions, festivities, or for a family Sunday lunch. We will guide you step by step to achieve a perfect risotto with parsley, orange, and toasted almonds.

If you are looking for other risotto recipes, don't miss out:

Risotto alla Parmigiana
Tomato Risotto
King's Risotto
Country-style Risotto
Mushroom Risotto

INGREDIENTS

Rice 1.6 cups (320 g) - Great risotto

Extra virgin olive oil to taste

Butter 3 ½ tbsp (50 g)

White wine 2 cups (150 g)

Parmigiano Reggiano PDO cheese 1.75 oz (50 g)

Almonds ½ cup (80 g)

Water 3 ½ cups (800 g) - hot or vegetable broth

For the candied orange: Oranges 2; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Brown sugar 1 tsp

For the parsley sauce: Parsley 2 cups (100 g) - leaves; Extra virgin olive oil to taste; Salt to taste; Water ¼ cup (50 g)

Preparation

How to prepare Risotto with parsley, orange and toasted almonds

To prepare the risotto with parsley, orange, and toasted almonds, first peel the oranges 1 and take out the segments 2. If they are too large, cut them in half 3.

Dress them with oil 4, salt 5, pepper, and brown sugar 6.

Pass a torch 7 over the surface of the segments until they are slightly caramelized and set aside. If you don't have a torch, you can bake them in the oven, in grill mode, at 392°F for 5 minutes. Chop the almonds 8 and toast them in a pan for 2 minutes over medium-high heat 9.

Blanch the parsley for a few seconds in slightly salted water 10. Drain and place it in a bowl with ice water 11. After a few minutes, drain it well 12.

Transfer the parsley to a mixer, season with oil 13 and salt 14. Pour in the water and blend until smooth 15.

In a pot, pour a drizzle of oil, add the rice 16 and toast for a few minutes 17. Deglaze with white wine and when all the alcohol has evaporated, add a ladle of slightly salted water 18 or vegetable broth. Add a ladle of water each time the rice absorbs the previous one.

When the rice is ¾ cooked, add the parsley sauce 19 and finish cooking. Turn off the heat, add the butter 20 and Parmesan 21 to make it creamy.

Plate the dish, place the oranges 22, toasted almonds 23, and a few parsley leaves on top of the risotto. Your risotto with parsley, orange, and toasted almonds is ready to be served 24.

Storage

The risotto with parsley, orange, and toasted almonds should be consumed as soon as it is ready. The parsley sauce can be stored in the refrigerator, in a closed container, for 1 day, or it can be frozen but should be consumed within 7 days.

Tip

You can replace the toasted almonds with chopped walnuts. For a spicy note, add a pinch of freshly grated ginger to the parsley sauce or during the rice toasting. If you love intense flavors, you can add pieces of blue cheese during the creaming process.

For the translation of some texts, artificial intelligence tools may have been used.